Pea, Broccoli and Feta Frittatas

, from Issue #48. August, 2015
Photography by Aaron McLean.
Pea, Broccoli and Feta Frittatas

Packed with green veges and tangy feta cheese, these frittatas are great served for brunch on the weekend as well as for a quick evening meal.

Serves: 4


300 grams round green beans
1 head broccoli
2 cups frozen peas
10 eggs
1/3 cup cream
½ cup freshly grated Parmesan
2 cloves garlic, crushed
small handful basil leaves, chopped
200 grams feta, sliced into 8 pieces
12 cherry tomatoes, halved
extra Parmesan for grating
freshly ground black pepper

4 x 2 cup capacity baking dishes


Preheat the oven to 180˚C.

Trim off the stem end of the beans and cut into 4 cm lengths. Cut the broccoli into small florets. Blanch all the vegetables in boiling salted water for 2 minutes then drain well.

Tip onto a clean tea towel or paper towels to remove any excess water.

Whisk the eggs, cream, Parmesan and garlic in a large bowl and season generously. Add the basil and the vegetables and combine well.

Divide evenly between the dishes and top each one with 2 slices of feta, the tomatoes and a good grating of Parmesan, then season with black pepper.

Bake for 20-25 minutes until golden and the centre of the frittatas are set.